One-pan Creamy Tuscan Chicken Orzo
A complete, hearty, and comforting one-pan meal, this creamy Tuscan chicken orzo is perfect for busy weeknights. It delivers rich, layered flavor with minimal effort and cleanup, all in about 30 minutes.
Equipment
- Large skillet or Dutch oven
- Cutting board
Ingredients
- 1 tablespoon olive oil
- 2 large chicken breasts
- Salt and freshly ground black pepper to taste
- 2 tablespoons unsalted butter
- 1 large shallot finely chopped
- 3 cloves garlic finely chopped
- ½ teaspoon red pepper flakes optional
- ½ cup sundried tomatoes
- 1 ½ cups orzo
- ½ cup white cooking wine
- 2 teaspoons Dijon mustard optional
- 2 teaspoons fresh thyme
- 3 cups vegetable stock substitute chicken stock or water
- 1 cup heavy cream
- 3 cups fresh spinach substitute 1 cup frozen spinach
- ½ cup parmesan cheese
- ¼ cup fresh basil sliced
- 2 teaspoons lemon juice
- Extra virgin olive oil for serving (optional)
Instructions
Prepare the Chicken and Flavor Base
- Slice the chicken breasts in half lengthwise to create thinner cutlets. If desired, pound them to a uniform thickness for even cooking. Season both sides generously with salt and pepper.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken for 1-2 minutes per side, until a golden-brown crust forms. Remove the chicken to a plate and set aside.
- Reduce the heat to medium and add the unsalted butter to the same pan. Allow it to melt and foam, swirling until you see brown specks and smell a nutty aroma this is brown butter.
- Immediately add the chopped shallot, garlic, and optional red pepper flakes. Sauté for about 5 minutes, until the shallot is soft and fragrant.
Toast the Orzo and Build the Sauce
- Add the sun-dried tomatoes and dry orzo to the pan. Stir frequently for 1-2 minutes to toast the pasta in the aromatic butter.
- Pour in the chicken stock and lemon juice to deglaze the pan, using a spoon to scrape up any browned bits from the bottom. Let it simmer until the liquid has reduced slightly.
- Stir in the Dijon mustard, fresh thyme, and vegetable stock. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.
Simmer and Finish
- Nestle the seared chicken breasts back into the pan. Cover and simmer for 10-15 minutes, stirring occasionally, until the orzo is cooked and has absorbed the liquid, and the chicken is cooked through.
- Remove the chicken to a cutting board, let it rest for a moment, and then slice thinly.
- Turn the heat to low. Stir the heavy cream, Parmesan cheese, and fresh spinach into the orzo until the spinach wilts and the sauce is creamy. Stir in the fresh basil and lemon juice.
- Serve the creamy orzo into bowls and top with the sliced chicken. Garnish with more fresh basil if desired.
Notes
Pro Tip: For the best flavor, get a good sear on the chicken. Don't overcrowd the pan; work in batches if needed to ensure a golden-brown crust. Pro Tip: Don't waste the flavorful browned bits (fond) at the bottom of the pan. Scrape them up with your spoon when you deglaze with wine. Troubleshooting: To prevent a grainy sauce, never boil the dish after adding the heavy cream. Always keep it at a gentle simmer to prevent the dairy from splitting. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheating: Reheat gently in a skillet over low heat. Add a splash of stock or milk to loosen the sauce and keep the pasta and chicken from drying out. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 685kcalCarbohydrates: 67gProtein: 38gFat: 31gSaturated Fat: 16gCholesterol: 125mgSodium: 950mgPotassium: 410mgFiber: 5gSugar: 6gVitamin A: 1250IUVitamin C: 8mgCalcium: 250mgIron: 4mg
Tried this recipe?Let us know how it was!